Raw Caramel Slice Recipe

No dairy, no cooking, natural sugars

I came up with this recipe because I found a lot of recipes using water in the caramel or no cashews at all. The creaminess of a traditional caramel slice comes from the condensed milk and needs to be replaced. That’s what cashew and coconut cream does in vegan desserts. Creates a creamier texture and mouth feel. Also, water tends to dilute flavour. 

This recipe is of course much healthier and more nutrient dense than a traditional caramel slice. That doesn’t mean that if you eat it all in one go you’ll feel fine, though. This is quite rich in my opinion. Yes, it contains very little refined sugar and lots of essential fatty acids and fibre in the base. This helps to slow the release of sugar in to the blood stream (see Glycaemic Load for more info) and contribute to overall healthy and well-being.

But... that's not why I make this. I make this because I looooovvvee caramel slice and I can't justify eating a traditional one.

This is a really good recipe for raw caramel slice by the way (if I do say so myself!). I surprised myself when it worked on the first attempt. Working in recipe development comes in handy sometimes 😉

I hope you love this recipe too. Let me know if you have questions x

Close up of Raw Caramel Slice
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Raw Caramel Slice

Whoa! This is sooooo good. And I should know... Former caramel slice addict here (I'm not joking).
Course Dessert, Snack
Keyword Clean, Healthy, Healthy Recipe, Recipe, Vegan, Wholefood
Prep Time 1 hour
Soaking Time 6 hours

Equipment

  • Blender or food processor
  • Stainless steel or glass mixing bowl

Ingredients

Raw Caramel Filling

  • 250 grams Medjool dates pitted and roughly chopped
  • 65 grams Raw cashews
  • 65 grams Coconut cream no thickeners or emulsifiers added
  • 1 - 2 Tbs Coconut oil melted
  • ½ - ¾ tsp Sea salt (or to taste) Sea salt has a specific type of saltiness, if you use another type of salt, start with ¼ tsp first then add more to taste

Raw Wholefood Base

  • ¼ cup Rolled Oats
  • ½ cup Desiccated coconut Organic is best
  • ¾ cup Raw walnuts
  • ¾ cup Raw almonds
  • Pinch Salt
  • 3 - 4 Medjool Dates Pitted and chopped
  • 1 - 2 tsp Macadamia nut oil If needed

Chocolate Top

  • 28 grams Raw cocoa butter
  • 4 grams Coconut oil
  • cup Maple Syrup / Liquid Sweetener
  • ¼ cup Cocoa powder
  • 1 tsp Lucuma Powder Optional

Instructions

Raw Caramel Filling

  • Soak cashews in coconut cream for 6 hours, or over night, in the refrigerator.
  • Combine soaked cashews, pitted medjool dates & salt in a blender or food processor. Process or blend to a smooth and uniform paste. You might need to add a tablespoon or two of melted coconut oil to assist the blending process.
  • Scoop into a small mixing bowl and set aside. Don't worry if there's still some caramel clinging to your blender or food processor, we'll use it in the next step.

Raw Wholefood Base

  • Prepare a 10cm x 20cm baking dish or pan by lining with baking paper or aluminium foil.
  • Blend or process the first five ingredients to a crumbly texture.
  • Add 3 medjool dates and process to a more uniform crumb.
  • Use your hands to scoop out a small portion. Form a ball and squeeze it tightly in your hands. If the mix holds together well, you're ready to layer it into your dish. Otherwise, return portion to the blender/ food processor and add one more medjool date and 1 teaspoon of macadamia nut oil.
  • Process again until uniform (not too much though, so larger pieces are okay). Test again. If it's still not holding together, add more macadamia nut oil.
  • Press firmly into your pre-prepared baking dish.
  • Spread caramel over the top of your base and place in the freezer.

Chocolate Top

  • Bring a saucepan of water to a gentle boil and lower the heat. Only a small amount of water is required. Make sure it is low in the pan.
  • Meanwhile, place your maple syrup, cocoa butter and coconut oil in a glass or stainless steel bowl. The bowl needs to be able to sit on the top of the saucepan with the heated water. This is called a double boiler. The steam from the saucepan will heat the bowl and gently melt the contents.
  • Gently stir the maple syrup and butters with a small whisk. Don't over mix! Don't allow ANY moisture (water) to get into the bowl! If you do the chocolate won't set and will be more like a fudge texture rather than hard and snappy. It doesn't pour like this and you will have trouble getting it onto your slice. If it doesn't work, just try again. This has happened to me a few times so don't worry if it doesn't work the first time.
  • Remove the bowl from the heat just when the butter finishes melting. It's a good idea to have a cloth ready to rest it on.
  • Sift in the cocoa powder and lucuma powder (if using). Use a scraper to gently mix until just combined. The less mixing the better!
  • Remove your slice from the freezer and pour your chocolate over the top.
  • Return slice to the freezer and wait until set (it doesn't take long - about 30 - 60 minutes)
  • Slice it up! I use a large chopping knife for this. It helps to heat the blade with hot water first.
  • Enjoy!

Notes

Tips & Variations
  • I store this in the freezer, but it's just as good in the fridge.
  • Replace the oats with coconut or almond meal to make it gluten free
  • Cheat a bit by replacing the chocolate topping with your favourite block melted down